Influence of four dietary oils on selected blood constituents in egg-type chickens (original) (raw)
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International Journal of Poultry Science, 2003
The effects of type of grain (wheat vs. sorghum) and oil supplement/kg diet [0, 20g olive oil (OL), 20g safflower oil (SO), 10 g OL plus 10 g SO (OLSO)], over a 12-week period on the performance, plasma and lipoproteins lipids [cholesterol (C), triglycerides (TG), phospholipid (P)], and yolk C and fatty acids concentrations of laying hens were studied. Hens fed on the sorghum diet had significantly (P<0.05) higher yolk oleic acid concentration and oleic:linoleic acid ratio and plasma TG concentration in the low density plus high density lipoproteins (LDL plus HDL) fraction when compared with hens fed on the wheat diet. Birds fed on the OL diet had significantly (P<0.05) higher yolk oleic acid concentration and oleic:linoleic acid ratio, and plasma TG concentration in the VLDL fraction and lower plasma TG concentration in the LDL plus HDL fraction (P<0.01) when compared with those fed on the control diet. Hens fed on the SO diet had significantly (P<0.05) higher concentration of yolk linoleic acid and plasma lipids in the very low density lipoproteins (VLDL) fraction and lower yolk oleic:linoleic acid ratio and plasma TG concentration in the LDL plus HDL fraction (P<0.01) than hens fed on the control diet. Whilst, birds fed on the OLSO diet produced significantly (P<0.05) higher yolk unsaturated:saturated fatty acids ratio and lower palmitic and stearic acids concentrations when compared with those fed on the control diet. Dietary treatments did not significantly affect the weight gain, feed intake, rate of lay, egg and yolk weights, yolk lipid and C concentrations, daily C output, plasma total lipid concentration, plasma C and P concentrations in the LDL plus HDL fraction of hens. It was concluded that hens fed a sorghum based diet or a diet supplemented with olive oil produced eggs with high concentration of oleic and oleic:linoleic acid ratio and that hens fed a diet supplemented with safflower oil produced eggs with high concentration of linoleic and lower oleic:linoleic acid ratio and that hens fed a diet supplemented with olive plus safflower oils produced eggs with high concentration of unsaturated:saturated fatty acid ratio and lower palmitic and stearic acids.
South African Journal of Animal Science, 2004
This study was conducted to determine the effects of the supplementation of different levels of fish oil (FO) and flax seed (FS) in the diets of layers on the content of egg yolk fatty acid, cholesterol, blood parameters, egg production and egg quality criteria. In the experiment, a total of 120 Isa-White laying hens of 34 weeks of age were used. Hens were divided randomly into five groups and fed different diets containing no FO and FS; 1.5% FO; 4.32% FS; 1.5% FO+4.32% FS and 8.64% FS for eight weeks. A significant decrease in yolk cholesterol content (mg/g yolk) was found in the eggs from hens fed the diets containing 1.5 % FO and 8.64% FS as compared with the control. Adding FO and FS to diets significantly increased the total omega-3 fatty acids in eggs at 28 (phase 1) and 56 (phase 2) days of the trial. By contrast, the addition of both FO and FS to diets had no effect on total omega-6 fatty acids in eggs in phase 1. But dietary 1.5% FO, 4.32% FS and 1.5% FO+4.32% FS supplementation decreased significantly the total omega-6 fatty acids compared to the controls in phase 2. The linolenic acid content of eggs was the highest in eggs from hens fed the diet with added FS, while docosahexaenoic acid content was the highest in eggs from hens fed diets with added FO. Dietary supplementation of FO and FS did not significantly affect the concentrations of serum trigliceride and high density lipoprotein. The serum cholesterol level of hens fed diets containing 1.5% FO+4.32% FS and 8.64% FS was lower than the control group. The addition of FO and FS to diets did not cause any negative effect on some egg quality criteria such as egg weight, yolk weight, yolk ratio, albumen weight, albumen ratio, shell weight, shell ratio, shell strength and shell thickness. The egg production of hens fed a diet containing 4.32% FS was significantly higher than the controls. Feed intake and feed conversion were not affected by all treatments. _______________________________________________________________________________________
Agriculture
The supplementation of different ω-6/ω-3 ratio to the diets of the laying hens has been studied to evaluate the effects on performance, egg quality, egg health indices, egg fatty acid profiles, and immune response. One-hundred and twenty, 50-weeks-old hens were divided into three groups fed diets with different ω-6/ω-3 polyunsaturated fatty acids (PUFA) at ratio: 16.7:1, 9.3:1, and 5.5:1, respectively. Each group contained eight replicates of five hens. Hens fed the diet with the highest ω-6/ω-3 ratio had significantly increased weight gain compared to those fed the 5.5:1 and 9.3:1 ω-6/ω-3 ratios. In contrast, hens fed the 9.3:1 ω-6/ω-3 ratios laid significantly more eggs, had increased egg mass, greater livability, and a better FCR than the control group. However, hens fed a ratio of 5.5:1 ω-6/ω-3 PUFA showed improved thrombogenic, atherogenic, hypocholesteremia, and hypocholesteremia/hypercholesteremia indices. In conclusion, laying hens of the 9.3:1 ω-6/ω-3 PUFA group showed impr...
Nutrition, Metabolism and Cardiovascular Diseases, 2007
Background: n-3 Polyunsaturated fatty acids (n-3 PUFA) convey several health benefits, including a reduction of serum concentration of triglycerides (TG). Aim: To examine the effect on blood lipids, particularly TG, of a diet with n-3 PUFA enriched eggs in healthy volunteers in the Seychelles (Indian Ocean). Methods: Double-blind crossover trial with one group of volunteers fed with 5 normal eggs per week during 3 weeks followed by 5 enriched eggs per week during the next 3 weeks while the other group received eggs in the inverse sequence. Hen feed was supplemented at 5% with tuna oil. Enriched eggs contained nine times more n-3 PUFA than usual eggs (mainly docosahexaenoic acid). Results: Twenty-five healthy volunteers participated in the study. Based on pooled results observed during the two 3-week periods, consumption of enriched eggs was associated with a significant 16e18% decrease in serum triglycerides (P < 0.01) but with no significant difference in serum LDL-cholesterol and HDL-cholesterol. Serum LDL-cholesterol increased during the first 3-week period and decreased during the second 3-week period with both normal and enriched eggs. Participants did not report a systematic preference for either type of eggs.
Journal of Animal and Feed Sciences, 2011
Laying hens were fed diets containing sunflower, fish, linseed and rapeseed oil with 2 levels of inclusion (1.5 and 3.0%) for 12 weeks. Egg production, egg weight, feed intake, feed conversion and liveweight were not significantly affected by the treatments. Hens receiving sunflower oil produced less intensively coloured egg yolks than those received other oils in their diet (P<0.01). The fatty acid composition of the egg yolk was significantly (P<0.01) affected by the treatment, while cholesterol content was not influenced. There was a significant (P<0.05) interaction between fat source and the level of inclusion in the diet, linolenic acid content increased when hens were fed diet with 3% of linseed and rapeseed oil. Dietary fish oil significantly (P<0.01) increased the deposition of docosohexaenoic acid in the egg yolk. Sensory panelists scored as unacceptable those eggs from hens provided feed with 3% fish oil.
South African Journal of Animal Science, 2008
This study was performed to investigate the effects of different oils in the diets of laying quail on their performance, egg quality, serum lipids and fatty acid composition of egg yolk. One hundred and ninety two 12-wk old Japanese quail were allocated to eight groups with two replicates containing 12 quail each. They were fed for 10 weeks on diets containing 4% oil from different sources, viz. either sunflower, sesame, cottonseed, olive, hazelnut, maize, soyabean or fish oil. The dietary oils affected egg weight and its specific gravity, the egg yolk index and the Haugh unit but had no effect on live weight of the birds, eggshell thickness and albumen index. The highest egg weights were recorded in the groups fed olive and sunflower oil. Eggs from the soyabean oil group had the highest specific gravity. Serum triglyceride concentrations were lower in the birds receiving diets containing sunflower and hazelnut oil than in the other treatments. Serum total cholesterol levels were hi...
African Journal of Biotechnology, 2011
The purpose of this study was to compare the effects of dietary palm olein oil (POO) and Kilka fish oil (KFO) on yolk fatty acid content, ratio of fatty acids (FAs), antibody titre, and blood and yolk cholesterol of laying hens. One hundred White Hy-Line 26-wk-old (W-36) hens were allotted to 6 dietary treatments containing 0, 1.5, 3 and 4.5% POO or 2 and 4% KFO. The FAs and cholesterol content of yolk were measured at the end of three consecutive days of each period. Results reveal that the oleic acid increased and palmitic acid decreased (P<0.05) when hens were fed diets containing POO. The KFO diets reduced the blood cholesterol, yolk linoleic acid and yolk-6 FA (P<0.05), whereas the blood cholesterol increased by the supplementation of POO to dietary treatments. The yolk long chain polyunsaturated-3 FAs [Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] increased as KFO was increased in diets (P<0.001). The diets supplementation of KFO and POO thus, showed a decrease and an increase in the ratio of-6/-3 FAs (P<0.05), respectively. It is concluded that supplementation of KFO to the dietary treatment may improve deposition of-3 FAs; however, the POO supplementation may improve deposition of-9 FAs without alteration of yolk cholesterol.
Effects of Four Dietary Oils on Cholesterol and Fatty Acid Composition of Egg Yolk in Layers
Dietary cholesterol has elicited the most public interest as it relates with coronary heart disease. Thus, humans have been paying more attention to health, thereby reducing consumption of cholesterol enriched food. Egg is considered as one of the major sources of human dietary cholesterol. However, an alternative way to reduce the potential cholesterolemic effect of eggs is to modify the fatty acid composition of the yolk. The effect of palm oil (PO), soyabean oil (SO), sesame seed oil (SSO) and fish oil (FO) supplementation in the diets of layers on egg yolk fatty acid, cholesterol, egg production and egg quality parameters was evaluated in a 42-day feeding trial. One hundred and five Isa Brown laying hens of 34 weeks of age were randomly distributed into seven groups of five replicates and three birds per replicate in a completely randomized design. Seven corn-soyabean basal diets (BD) were formulated: BD+No oil (T1), BD+1.5% PO (T2), BD+1.5% SO (T3), BD+1.5% SSO (T4), BD+1.5% FO (T5), BD+0.75% SO+0.75% FO (T6) and BD+0.75% SSO+0.75% FO (T7). Five eggs were randomly sampled at day 42 from each replicate to assay for the cholesterol, fatty acid profile of egg yolk and egg quality assessment. Results showed that there were no significant (P>0.05) differences observed in production performance, egg cholesterol and egg quality parameters except for yolk height, albumen height, yolk index, egg shape index, haugh unit, and yolk colour. There were no significant differences (P>0.05) observed in total cholesterol, high density lipoprotein and low density lipoprotein levels of egg yolk across the treatments. However, diets had effect (P<0.05) on TAG (triacylglycerol) and VLDL (very low density lipoprotein) of the egg yolk. The highest TAG (603.78 mg/dl) and VLDL values (120.76 mg/dl) were recorded in eggs of hens on T4 (1.5% sesame seed oil) and was similar to those on T3 (1.5% soyabean oil), T5 (1.5% fish oil) and T6 (0.75% soyabean oil + 0.75% fish oil). However, results revealed a significant (P<0.05) variations on eggs’ summation of polyunsaturated fatty acid (PUFA). In conclusion, it is suggested that dietary oils could be included in layers’ diets to produce designer eggs low in cholesterol and high in PUFA especially omega-3 fatty acids.